Makes about 24, depending on size

  • Ingredients:
  • 1 cup flour
  • ½ cup sugar
  • generous pinch of salt
  • 1 rounded tsp nutmeg, freshly grated
  • ½ tsp baking powder
  • 1 up water
  • one 1 lb tin pumpkin puree or 2 lbs fresh Bermuda pumpkin, cooked, mashed, drained
  • oil for frying (about 2 cups)
  • Method:
  • In a large bowl, combine the flour, sugar, salt, nutmeg and baking powder. Make a well in the centre and add the water, slowly drawing in the flour until blended. Mix in the pumpkin until well combined. Let stand 20-30 minutes at room temperature before proceeding.
  • Heat the oil in a deep-fryer or iron skillet, hot but not smoking. Drop batter by tablespoonful into the oil, don’t crowd or they wont brown nicely. Turn and cook on the other side- it should take no more than 5 minutes. Remove with Chinese strainer or slotted spoon. Drain on paper towels and serve while hot.